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Ta'ameya
Soak dried peeled fava beans 12 hours. Drain very well. Pulse with onion, garlic, herbs, cumin and salt to a coarse paste that holds. Do not make it wet.
Tip: If you only have chickpeas, you are making Levantine falafel โ still fry it, name it honestly.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Ta'ameya take?
12 hr 45 min all in โ 25 min prep, 20 min cook, 12 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Sesame. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegan, Gluten-free.
What does it cost to cook?
Cheap night โ about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Blender.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Fava beans โ Chickpeas. That is falafel, not ta'ameya. Still a good sandwich.
What should I watch for?
Wet batter explodes. If it slumps, add a spoon of chickpea flour.
Any tips from this recipe?
Peeled split fava (ful madshoush) is the shortcut bag. A teaspoon of baking soda in the batter is a street-stall lift.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.